Alabama: Supersmoked ribsBy Jane and Michael Stern

T
he honor roll of great Southern barbecue includes the supersmoked ribs of Alabama. At The Brick Pit in Mobile, proprietor Bill Armbrecht asserts "the slower the better," and cooks ribs in a veil of hickory and pecan smoke for a full 12 hours. At the original Dreamland in Tuscaloosa, meanwhile, the whole neighborhood is enveloped in smoke from the open brick pit where spareribs sizzle over glowing embers.